Shepherd’s Garden Fresh Pie

This dish is a family favorite at our house!  It’s good year round with canned green beans, but fresh from the garden ingredients make it an extra special treat.  Adjust the amount of ingredients and spice to your family’s tastes and feel free to throw in extra veggies like peas or chopped tomatoes.

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Shepherd's Garden Fresh Pie

Ingredients

  • 2 Tbs Olive Oil
  • 1 small Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 lb Ground Beef
  • 2 cups Green Beans Ends snipped, cut to about 1 inch pieces. Blanch in boiling water for a few minutes if you don't want them a little firm in the finished dish.
  • 2-3 Carrots Peeled and chopped
  • 16 oz Tomato Sauce
  • 2 Tbs Tomato Paste
  • 4 cups Mashed Potatoes From scratch or from the box (no judgement)
  • 1 cup Shredded Cheese Cheddar or Colby Jack
  • 3 oz Crispy Fried Onions Or however many are left in the can after you eat a few while cooking...

Instructions

  1. Heat olive oil in large pot or pan with onion and garlic over medium-high heat for a few minutes.

  2. Add ground beef and stir until browned.  Drain if needed.

  3. To same pot, add green beans, carrots, tomato sauce, tomato paste, salt & pepper and stir to combine.

  4. Top with mashed potatoes and bake at 350 degrees for 30 minutes.

  5. Top with shredded cheese and crispy fried onions and bake another 5 minutes, or until cheese is melted.  Enjoy!

Summer in a Bowl

You could make this salad/dip year round and you could used canned corn.  However, when it is made fresh, when the ingredients are at their peak, in the middle of summer, this salad is incredible!  Adjust the ingredients to your family’s tastes.  I’m a wimp when it comes to heat, so I use a little less jalapeño and try to find sweet peppers.  I’m not ashamed to admit, this has been our entire meal – more than once!

 

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Summer in a Bowl

Ingredients

  • 2 tomatoes diced
  • ½ red onion finely diced
  • 1 clove garlic finely diced
  • 1 jalapeño finely diced, seeds removed
  • 1 green, red, or yellow pepper diced
  • 3 ears cooked sweet corn boiled or grilled then cut off the cob
  • 1 Tbs cilantro finely chopped
  • 1 avocado diced
  • 1 can black beans drained and rinsed
  • 1 lime all the juice
  • salt & pepper to taste

Instructions

  1. Squeeze half of the lime on the diced avocado.

  2. Mix all ingredients in large bowl and squeeze the other half of lime over everything.  Add salt and pepper to taste.  

  3. Stir and enjoy with tortilla chips or as a side salad!

Kale Sausage Pasta Bowl

This flavorful meal hits all the food groups and only dirties one pot = win! Pasta is the best way I know to trick your family into eating kale. I use chicken sausage that has some peppers in it. Try it with spicy sausage if you like a little extra kick. The pine nuts aren’t 100% necessary but they are a very nice luxury topping, if you’re feeling special!

 

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Kale Sausage Pasta Bowl

Servings 6 or dinner tonight and lunch tomorrow

Ingredients

  • 12 oz uncooked farfalle (bow tie pasta)
  • 1/4 cup oil-packed sun-dried tomatoes chopped
  • 1 medium yellow onion chopped
  • 8-12 oz sweet Italian style chicken sausage sliced into 1 inch pieces
  • 4 garlic cloves minced
  • 14 oz can low-sodium chicken broth
  • 1 large bunch kale stems removed and roughly chopped
  • 15 oz can cannellini (white kidney) beans rinsed and drained
  • 1/4 cup Parmesan cheese shaved or grated
  • 1/8 cup pine nuts toasted

Instructions

  1. Cook pasta according to package directions.  Scoop out 1 cup of the cooking liquid and set aside before draining.

  2. Heat a large Dutch oven or pot over medium heat. Add 1 Tbs of the oil that the tomatoes were packed in (or olive oil). Add tomatoes, onion, and sausage to pan.  Cook and stir for 10 minutes.

  3. Add garlic to pan and cook for 1 minute.  Next add the broth.

  4. Stir in kale then cover and simmer 5 minutes or until kale is tender. 

  5. Stir in pasta, reserved 1 cup cooking liquid, and beans.  Top with Parmesan cheese and pine nuts.  Enjoy!